食品科学 ›› 2020, Vol. 41 ›› Issue (21): 238-247.doi: 10.7506/spkx1002-6630-20190916-201

• 专题论述 • 上一篇    下一篇

脂质氧化对肉色影响的研究进展

刘文轩,罗欣,杨啸吟,张一敏,朱立贤,毛衍伟,梁荣蓉,韩明山,成海健   

  1. (1.山东农业大学食品科学与工程学院,山东 泰安 271018;2.国家肉牛牦牛产业技术体系通辽站,内蒙古 通辽 028100;3.国家肉牛牦牛产业技术体系济南站,山东 济南 250000)
  • 发布日期:2020-11-23
  • 基金资助:
    国家自然科学基金面上项目(31871731);山东省重点研发计划项目(2019GNC106050);国家肉牛牦牛产业技术体系建设专项(CRAS-37);山东省现代农业产业技术体系创新团队建设专项(SDAIT-09-09);山东省“双一流”奖补资金项目(SYL2017XTTD12)

Recent Progress in Research on the Effect of Lipid Oxidation on Meat Color

LIU Wenxuan, LUO Xin, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, MAO Yanwei, LIANG Rongrong, HAN Mingshan, CHENG Haijian   

  1. 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. National Beef Cattle Industrial Technology System, Tongliao Station, Tongliao 028100, China; 3. National Beef Cattle Industrial Technology System, Jinan Station, Jinan 250000, China
  • Published:2020-11-23

摘要: 肉色是决定消费者购买欲的重要指标。在众多影响肉色的因素中,脂质氧化是一个重要因素。脂质氧化主要通过脂质氧化初级代谢产物、次级代谢产物以及线粒体活性对肉色产生影响。其中脂质氧化初级代谢产物对肉色的影响已较为明确,而关于脂质氧化次级代谢产物对肉色的影响和脂质氧化通过对线粒体活性的影响干预肉色的途径尚不完全明确。本文综述了近年来脂质氧化的机制和脂质氧化对肉色影响途径的研究,以及影响脂质氧化进程的主要因素和控制该进程的措施,以期为通过控制脂质氧化来保持良好的肉色提供理论依据。

关键词: 肉色;脂质氧化;肌红蛋白氧化;次级代谢产物

Abstract: Meat color is an important indicator to determine consumers’ desire to purchase. Among the many factors can affect meat color, lipid oxidation is an important one. Lipid oxidation affects meat color mainly through primary and secondary metabolites produced from this process and its impact on mitochondrial activity. The effect of primary metabolites from lipid oxidation on meat color has been very clear. However, the effect of secondary metabolites from lipid oxidation on meat color and the pathways by which lipid oxidation affects meat color indirectly through its impact on mitochondria activity have not been fully understood. In this article, we review recent knowledge on the mechanism of lipid oxidation and the pathways by which it affects meat color, and we summarize the main factors influencing the progress of lipid oxidation and the available methods for controlling this process, in order to provide a theoretical rationale for meat color maintenance by controlling lipid oxidation control in the future.

Key words: meat color; lipid oxidation; myoglobin oxidation; secondary metabolites

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